Spiced cranberry syrup is a ruby-red mixer that's made by infusing cranberry juice with sugar, spices, and orange zest. This sous vide version balances the cranberries’ lively tartness with warm aromatics and subtle sweetness, making it a vibrant, versatile addition to cocktails—from classic tart-forward drinks to festive Christmas creations.
Yield: 16 fl oz
Serving Size: 1 fl oz
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Using a microplane zester, zest orange.
Add 400 g sugar and 1.5 g citric acid to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined.
Measure out 400 ml cranberry juice, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add cranberry juice mixture, 60 g mulling spices, 2 g orange zest, and 4 cinnamon sticks to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove spices and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.